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Spinach Artichoke Dip

In the event that you curb your spinach artichoke dip consumption to the appetizer spread on Super Bowl Sunday, you’re missing out. Easy to make, supremely creamy, lightly cheesy, sufficient reason for the ideal quantity of greenery, this recipe is merely right for snacking throughout the year.

The veggies listed below are straightforward (no surprises here: Theyre in the title!) and an easy task to use. Artichoke hearts from the freezer aisle will be the rare exception to the rule fresh is most beneficial. They save timeand the difficulty of cleaning the prickly bits from the hearts. In order to follow suit with frozen spinach, we wont tell, but we do discover that deciding on fresh spinach and blanching it yourself results in a fresher-tasting dip. In any event, squeeze out just as much liquid from the greens as you possibly can. Adding them while theyre still wet can upset the creamy harmony of the Parmesan cheese, cream cheese, sour cream, and mayonnaise.

An email on serving: While this spinach artichoke dip recipe will be served hot, not room temperature, be sure to allow it cool for some minutes before serving so that it can set (and, lets be honest, so no-one burns the roof of these mouth). Are you aware that ideal dipping vehicle, its highly subjective, but tortilla chips and pita chips provide a sturdy, crunchy base, while toast from the loaf of crusty bread supplies a bread bowl vibe minus the mess.

Ingredients

6 Servings

1

bunch spinach, thick stems trimmed

Kosher salt

1

tablespoon vegetable oil

1

large shallot, finely chopped

1

garlic clove, finely grated

Freshly ground black pepper

4

ounces cream cheese

cup sour cream

cup mayonnaise

1

10-oz. package frozen artichoke hearts, thawed, chopped

cup grated Parmesan

Crackers, chips, or toasted baguette (for serving)

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